My Daily Recipes

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer’s instructions before frying in a pressure cooker. If you don’t have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Easy Fried Chicken–

A whole chicken cut up.
About 2 cups buttermilk

about 1/2 box Cornflakes
Salt, pepper and paprika

Oil.

Soak the chicken overnight in the buttermilk in a ziplock bag. The buttermilk will tenderize the chicken and give it a nice flavor.

Crunch up the cornflakes and put about 4 cups with seasoning in a big bag– about 2 tbs seasoning for 4 cups.
Put the chicken in the bag one piece at a time and shake– it should be somewhat drained.

Let the cornflakes “set” onto the chicken for about 10 minutes.

The key is to use a honking big cast iron pan and about 1/2″ of oil. Cook the chicken until it’s just brown then pull it out of the oil. Move it to another pan and bake at 350 for about 30-45 min. Cook the biggest pieces first and put in the oven as you fry so all the pieces are cooked for the right amount of time.

You can just bake the chicken without prefrying but you have to turn the chicken once in a while. I usually do up a dozen thighs at a time and have them for lunches.

Chicken tenders are easier and you just have to pan fry or deep fry them.

Alton Brown has some good recipes at his site on Foodnetwork